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Crockpot Fiesta Chicken

Crockpot fiesta chicken with tender shredded chicken, black beans, corn, and Rotel tomatoes cooked low-and-slow until easily shredded. Finished with melted cream cheese and cheddar for a creamy, Mexican-inspired sauce that’s great for rice, tortillas, or burrito bowls.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless, skinless chicken breasts
  • 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1.5 cups frozen corn
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup chicken broth
Cheese & toppings
  • 8 oz cream cheese, softened
  • 1.5 cups shredded sharp cheddar cheese, divided
  • 2 tbsp chopped fresh cilantro
  • 1 avocado, diced (optional)
  • lime wedges, for serving

Equipment

  • 1 Dutch oven

Method
 

Add ingredients to the slow cooker
  1. Place the chicken breasts into the crockpot, then add the Rotel, black beans, frozen corn, onion, garlic, taco seasoning, ground cumin, smoked paprika, salt, black pepper, and chicken broth.
  2. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily, with the surface gently steaming under the lid.
Shred and finish the creamy sauce
  1. Remove the chicken and shred it with two forks, then return the shredded chicken to the crockpot.
  2. Stir in the softened cream cheese until completely melted into the sauce, watching it turn glossy and creamy.
  3. Add 1 cup of the shredded cheddar cheese and stir until the mixture becomes creamy and well combined.
  4. Sprinkle the remaining cheddar cheese over the top, then cover for 5–10 minutes until the cheese is fully melted and bubbling at the edges.
Serve
  1. Garnish with chopped cilantro and diced avocado, if desired, so the top looks bright and speckled.
  2. Serve hot with rice, tortilla chips, flour tortillas, or as a burrito bowl with a squeeze of fresh lime.

Notes

For the smoothest texture, use softened cream cheese and stir thoroughly after adding it so it melts without lumps. Store leftovers in a covered container in the refrigerator for up to 4 days; freeze up to 3 months (cheese may slightly change texture after thawing). For a lighter option, swap half the cheddar for reduced-fat cheddar to cut calories while keeping the creamy finish.